First up, we have Taylor’s Matcha Overnight Oats they’re a sure-fire way to get you going in the morning. Check out the recipe below for an easy breakfast boost.

Ingredients: ½ cup of rolled oats

½ cup of almond milk (or your own milk preference)

½ cup of Cocobella coconut water 1 tbsp of Greek or natural yogurt

1 teaspoon of rice syrup

Method: Place the oats, almond milk, coconut water, matcha powder, yogurt and rice syrup to a small bowl and stir to combine. Transfer mixture to a secure jar or container and place in the refrigerator overnight (or for at least 8 hours).

Base Place almonds into your food processor and mix until they become small pieces. Add the soaked dates, vanilla essence and a pinch of salt to the food processor. Line cupcake tin with paper liners, and press about 1 tablespoon of the crust mixture firmly into the base. There is enough mixture for 10 cupcakes however if you prefer a thicker or thinner base, fill accordingly. Place one upside down raspberry in the center of each liner.

Filling – Layer One In your food processor, pulse half of the cashews, Cocobella, lemon juice, maple syrup and salt for a couple of minutes. Then add ½ the coconut oil and blend again until smooth. Fill the liners evenly with the first layer of filling, working around the raspberry.

Filling – Layer Two As per layer one, pulse the remaining cashews, Cocobella, lemon juice, maple syrup and salt for a couple of minutes. Then add raspberries and coconut oil and blend again. Pour the pink filling on top of the previous layer. Freeze overnight and when ready to serve thaw for ten minutes before serving. Layer one In your food processor pulse the half the cashews, Cocobella, lemon, maple syrup and salt for a couple of minutes. Add the ½ the coconut oil and blend again until smooth. Fill the liners evenly with the first layer of filling working around the raspberry.